Thursday, February 12, 2015

Sweets for my Sweeties: CSID Valentines Marshmallows

This Friday is Mr. Baby's first birthday. It is also my Personal Assistant's very first school party. I asked him what snack he wanted to take and he asked for his favorite-marshmallows. After some discussion, we decided they should be strawberry heart shaped with sprinkles. Yum!

(And since these are sucrose and starch free, as well as peanut, egg, dairy and gluten free, they are a great option for safe sharing at school parties!)


Here's some stuff you need:

CSID friendly ingredients we used to make Strawberry Valentine's Day Marshmallows

As always, the boys were a big help.

The Personal Assistant crushing dehydrated strawberries to make sprinkles while Mr. Baby supervises

CSID Homemade Marshmallows

Adapted from My Baking Addiction

Yield: about 60 marshmallows

Prep Time: 25 minutes


3/4 cup water, divided

3 (.25 ounce) packages unflavored gelatin (or 1 package sugar free jello and 2 pkgs gelatin for flavored marshmallows)

2/3 cup light corn syrup

2 cups dextrose

1 tablespoon vanilla extract (optional)

1/2 cup dextrose for dredging


1. Line a 9x12 inch baking dish with plastic wrap and spray with non-stick cooking spray.

2. Place 1/2 cup of water in the bowl of an electric mixer fitted with the whisk attachment, and sprinkle gelatin on top of water to soak.

3. While gelatin is soaking, combine 1/4 cup of water, corn syrup, and 2c dextrose in a saucepan. Bring the mixture to a boil over medium heat. Boil the mixture hard for 1 minute.

4. Carefully pour the hot sugar mixture into the gelatin mixture and beat on high for 12 minutes with electric mixer, until the mixture is fluffy and forms stiff peaks. (If making plain marshmallows, add in vanilla extract and beat until just combined. You could also add any other extract flavoring at this point.)

It will get stiff near the end of the 12 minutes.

5. Pour the marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top. Spray the top of the marshmallows with non-stick spray, then cover with plastic wrap, pressing it down lightly to seal the covering to the top of the candy.

We used a cookie sheet this time so they would be thin enough to cut with cookie cutters.

6. Allow the marshmallow candy to rest for 4 hours or overnight. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Dredge the marshmallows lightly in the dextrose and store in an airtight container.

The greased cookie cutter worked great!


Have a Sweet Vanentine's Day!



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